Kale, Edamame, and Quinoa Salad

Ingredients:

  • 2 cups cooked quinoa, cooled
  • 1 1/2 cups edamame beans, cooked and cooled
  • 3 Cups finely chopped Tuscan kale, ribs removed
  • 1 cup sliced grape tomatoes
  • 1/2 red onion, diced
  • 1 mango, pitted and diced
  • 1 avocado, pitted and either sliced or diced
  • 2 tablespoons toasted almonds or pumpkin seeds, if desired

For lemon vinaigrette:

  • 2 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 large basil leaf, chopped
  • 1/8 teaspoon salt
  • freshly ground pepper for taste

Directions:

  1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor.  Blend for 10-15 seconds.  Set aside
  2. In medium bowl toss quinoa, kale, and edamame together. Add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavours soak in
  3. before serving, toss salad again and add tomatoes, onion, mango and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

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